The Best Sauteed Rapini (Easy Recipe, Less Bitter)

Learn how to make the best sautéed rapini with garlic in this easy recipe. Simple tips help reduce bitterness while keeping great flavor.

No ratings yet

Print Pin

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 133kcal

Bring the water to a boil: Fill a large pot with generously salted water and bring it to a rolling boil while you prepare the rapini.
Prepare the rapini: Trim about ½ inch from the tough ends of the stems and discard any yellow or wilted leaves. Cut the rapini into 2- to 3-inch pieces so they're easier to cook and serve.
Blanch the rapini: Add the rapini to the boiling water and cook for 1 to 2 minutes, or until the leaves turn bright green and the stems begin to soften. Transfer the rapini immediately to a bowl of ice water to stop the cooking process. Drain well and gently squeeze out any excess moisture.
Sauté the garlic: Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Stir in the crushed red pepper flakes, if using.
Cook the rapini: Add the blanched rapini to the skillet and sauté for 4 to 5 minutes, stirring occasionally, until tender and lightly caramelized in a few spots. This simple cooking process allows the garlic and olive oil to coat every leaf and stem while preserving the vegetable's fresh flavor. Season with salt and black pepper to taste.
Finish and serve: Remove the skillet from the heat and drizzle the rapini with fresh lemon juice. Toss everything together and serve warm. Enjoy!

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!